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52 matches across systems, industries and the research library.
Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Abstract Electrolyzed water generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite…
StudyInactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat
Abstract The goal of this study was to enhance the antimicrobial effect of slightly acidic electrolyzed water (SAEW) through addition of synergistic treatment with ultrasound (US) and mild…
StudyInactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments
Abstract The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement…
StudyReduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
Abstract Automated produce washers can be a useful processing aid when treating fresh produce contaminated with pathogens. The of near neutral pH electrolyzed (NEO) water as a wash…
StudyCombined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
Abstract This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria…
StudyControl of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System
Abstract Tomato Best Management Practices require Florida packers to treat tomatoes in a flume system containing at least 150 ppm of free chlorine or other approved sanitizer. However,…
StudyEfficacy of neutral pH electrolyzed water in reducing Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 on fresh produce items using an automated washer at simulated food service conditions
Abstract The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7…
StudyModeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.
Abstract In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for…
StudyReduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water
Abstract The objective of this study was to evaluate the effectiveness of slightly acidic electrolyzed water (SAEW) in reducing pathogens on pure cultures and on cotton fabric surfaces…
StudyThe bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
Abstract The bactericidal efficacy of acidic electrolyzed oxidizing water (AC-EW) (pH = 2.30, free chlorine = 38 ppm) and sterile distilled water (DW) on three pathogens (Escherichia coli…
StudyEfficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp
Abstract Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio…
StudyEfficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs
Abstract The efficacy of slightly acidic electrolyzed water (SAEW) to inactivate foodborne pathogens and indigenous microbiota on shell eggs was evaluated and compared to chlorine dioxide (CD), acidic…
StudyDisinfection effectiveness of slightly acidic electrolysed water in swine barns
Abstract To evaluate the disinfection effectiveness of slightly acidic electrolysed water (SAEW, pH 625653), a new environmental friendly agent for inactivating micro-organisms adhered to the facility and aerosolized…
StudySanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes
Abstract Electrochemically activated water (ECAW), also known as electrolyzed water, and ozonized water are typically effective in inactivating bacteria, but their generation typically uses high current and voltage.…
StudyBactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric
Abstract Slightly acidic electrolyzed water (SAEW) as a novel antimicrobial agent is generated by electrolysis of dilute hydrochloric acid (HCl) and/or sodium chloride (NaCl) solution in a cell…
StudyEffects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat
Abstract Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat…
StudyApplication of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts
Abstract The sanitization efficacy of slightly acidic electrolyzed water (SAEW) against food pathogens on selected fresh ready-to-eat (RTE) vegetables and sprouts was evaluated and compared to sodium hypochlorite…
StudyInhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
Abstract In this study we investigated the effects of low concentration electrolyzed water (LcEW) and several other sanitizers (strong acid electrolyzed water (SAEW), aqueous ozone (AO), 1% citric…
StudyReduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water
Abstract High microbial populations on mung beans and its sprouts are the primary reason of a short shelf life of these products, and potentially present pathogens may cause…
StudyReduction of Salmonella enterica, Escherichia coli O157: H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass)
Abstract This study was intended to evaluate the bactericidal effect of electrolyzed oxidizing water (EOW) and chlorinated water on populations of Salmonella enterica, Escherichia coli O157:H7, and Listeria…
StudyThe use of electrolyzed water as a disinfectant for minimally processed apples
Abstract Chlorine (sodium hypochlorite solution) is the most common disinfectant used in the fresh-cut industry, however, environmental and health risks related to its use have resulted in a…
StudyAntimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)
Abstract Antimicrobial effect of slightly acidic electrolyzed water (SAEW: pH 5.6 0.1, 20.5 1.3 mg/L available chlorine concentration; ACC) against indigenous aerobic mesophiles and inoculated Escherichia coli and…
StudyComparison of the Bactericidal Effect of Slightly Acidic Hypochlorous Water with That of Conventional Sterilizers
Abstract The bactericidal effect of slightly acidic hypochlorous water (SAHW) on Salmonella Enteritidis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus, as well as some bacterial strains…
StudyEffectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions
Abstract Strong acid electrolyzed water (SAEW) has a very limited application due to its low pH value ( 0.05) was observed between LcEW and SAEW. The effective form…
StudyEfficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs
Abstract The efficiency of slightly acidic electrolyzed water (SAEW) at different temperatures (4, 20 and 45 C) for inactivation of Salmonella enteritidis and it on the surface of…
StudyPhysicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions
Abstract Neutral (NEW) and acidic (AEW) electrolyzed water were stored in open or closed glass bottles under light or dark conditions at 20 C for 30 days. The…
StudyThe decontaminative effects of acidic electrolyzed water for Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands.
Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials…
StudyEffect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens
Abstract Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce…
StudyEffect of Electrolyzed Water for Reduction of Foodborne Pathogens on Lettuce and Spinach
Abstract The ability of electrolyzed water (EW) to inactivate foodborne pathogens on the surfaces of lettuce and spinach was investigated. Lettuce and spinach leaves were inoculated with a…
StudyEfficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
Abstract Consumption of minimally-processed, or fresh-cut, fruit and vegetables has rapidly increased in recent years, but there have also been several reported outbreaks associated with the consumption of…
StudyReduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
Abstract Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food…
StudyEfficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots
Abstract Shredded carrots were inoculated with Escherichia coli O157:H7, Salmonella or Listeria monocytogenes and washed for 1 or 2 min with chlorine (Cl; 200 ppm), peroxyacetic acid (PA;…
StudyRecovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions
Abstract A study was conducted to investigate the effects of spray washing broiler carcasses with acidified electrolyzed oxidizing water (EO) or sodium hypochlorite (HOCl) solutions for 5, 10,…
StudyEfficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs
Abstract The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/liter) and chlorinated water with 45 and 200…
StudyPost-harvest interventions to reduce/eliminate pathogens in beef
Abstract In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000…
StudyComparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
Abstract To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water…
StudyEffect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157: H7 and Salmonella on lettuce
Abstract Cut lettuce dip-inoculated with Escherichia coli O157:H7 and Salmonella was treated with alkaline electrolyzed water (AlEW) at 20 C for 5 min, and subsequently washed with acidic…
StudyEfficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs
Abstract During commercial processing, eggs are washed in an alkaline detergent and then rinsed with chlorine to reduce dirt, debris, and microorganism levels. The alkaline and acidic fractions…
StudyEffectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes
Abstract A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria…
StudyEfficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts
Abstract Studies have demonstrated that electrolyzed oxidizing (EO) water is effective in reducing foodborne pathogens on fresh produce. This study was undertaken to determine the efficacy of EO…
StudyInactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water
Abstract Aims: To determine the efficacy of neutral electrolyzed water (NEW) in killing Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, as well as nonpathogenic E. coli, on…
StudyReduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange
Abstract Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. The disinfectant effects of acidic electrolyzed oxidizing (EO) water against Salmonella enterica both in an…
StudyStability of Electrolyzed Oxidizing Water and Its Efficacy against Cell Suspensions of Salmonella Typhimurium and Listeria monocytogenes
Abstract Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its…
StudyThe effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs
Abstract Research was conducted to compare the effectiveness of electrolyzed oxidative (EO) water applied using an electrostatic spraying system (ESS) for killing populations of bacteria that are of…
StudyThe effect of pH on inactivation of pathogenic bacteria on fresh cut lettuce by dipping treatment with electrolyzed water
Abstract Fresh-cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and…
StudyComparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry
Abstract Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) water; however, the use of EO water against pathogens associated with…
StudyDecontamination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with electrolyzed NaCl anode solution
Abstract Electrolysis of a 0.1% (17.1 mM) solution of NaCl using separate anode and cathode compartments gives rise to solutions containing active chemical species. The strongly acidic anode…
StudyEfficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes
Abstract The efficacy of electrolyzed oxidizing water for inactivating. Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes was evaluated. A five-strain mixture of E. coli O157:H7,S. enteritidis, or…
StudyInactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water
Abstract In conclusion, our results revealed that the combination of TNEW and LA displayed highly synergistic antibacterial activities against E. coli O157:H7, S. Typhimurium, and L. monocytogenes on…
StudyLow-Concentration Hypochlorous Acid Drinking Water Alleviates Broiler Gut Microbial Load While Preserving Overall Growth Performance
Abstract The measure of reducing antibiotic usage in food animal production has proven to significantly decrease antibiotic resistance in both animals and humans [1]. Consequently, sustainable alternative strategies…
StudyNeutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce
Abstract Pre-harvest sanitization of irrigation water has potential for reducing pathogen contamination of fresh produce. We compared the sanitizing effects of irrigation water containing neutral electrolyzed oxidizing water…
StudyPreventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water
Abstract Salmonella spp. may be found in the nest box of breeder chickens, cold egg-storage rooms at the farm, on the hatchery truck, or in the hatchery environment…
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